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Print this Recipe    Pork Cutlets Marjoram

Schweinsmedallions mit Sommermajoran

1 1/2 pounds boneless pork loin cutlets (cut no thicker than 1/3 of an inch)
1/4 cup golden raisins, soaked in white wine
1 large Golden Delicious apple, cored, peeled, quartered, sliced
1 large onion, trimmed, peeled, sliced
3 Tablespoons vegetable oil
1/3 cup mustard
leaves of 10 full grown stems of fresh marjoram (about 1 oz. or 1 cup of
loosely packed leaves), rinsed, chopped
freshly ground white pepper

On a cutting board, season cutlets on both sides with salt and
pepper to taste (both optional). Evenly spread the mustard on only
one side of the meat. In a large, covered non-stick pan, over medium
heat, heat the oil and saute onions until lightly golden and limp
(about 5-10 minutes). Drain raisins (keep juice). To the translucent
onions, add apple slices and raisins. Cook for an additional 5
minutes. Add cutlets, placing them first on the side without the
mustard and making space for them by pushing the onions aside.
Brown cutlets for about 5-10 minutes on each side. Drizzle the
cutlets with raisin wine juice and sprinkle them with the marjoram.
Reduce the heat to medium low, cover the pan, and cook the cutlets
until they are done. No pink should be visible when you serve the
meat. The internal temperature should be at 160-165 degrees F.


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